Shrimp a la William for Four(modified)

* Exported from MasterCook *

Shrimp a la William for Four (modified)

Recipe By : Great Flavors of Texas, p,. 141
Serving Size : 4 Preparation Time :0:00
Categories : 2-Mc-Recipe 2-Tnt
A-Ok Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds shrimp (in shells)
1/4 cup olive oil
1/4 cup salad oil
1/2 onion -- finely chopped
1 tablespoon parsley -- chopped (optional)
4 fresh tomatos -- skinned & chopped
1 pod garlic -- chopped
1 pinch saffron
2 ounces dry white wine
salt and pepper -- to taste

Peel tomatoses (place in boiling water for about 1 minute to loosen skin.
Set aside to cool.) Saute shrimp in oil for about 2 minutes on each side.
Remove shells. Season to taste ( I used lime juice and hot pepper sauce) .
Set aside. In same pan, saute onion until golden; add next 3 ingredients
(I skipped parsley as I didn't have any). Cook 10 minutes. Add white wine.
[NB: Original recipe called for 1 ounce. I added at least another ounce.
Can't be precise. I just poured it out of the glass I was dirinking out
of) . Saute a bit longer until sauce cooks down. Add shrimp and let
simmer 3 minutes. Don't overcook the shrimp! Serve over rice.

My notes: The original recipe called for a "tube" of saffron. I don't
know how much that is, so I put in about a pinch. I suppose the dish
could live without it. It also called for vegetable oil only, but I used
half vegetable oil and half olive oil. I used nice large shrimp - and
that made a difference.

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NOTES : The original recipe is by William Ardid, of Chez Ardid Restaurant,
San Antonio TX. From the cookbook: "Chez Ardid is an elegant,
family-owned restgaurant in San Antonio. Chez Ardid's owner, William ,
uses many of his grandmother's recipes. Thus, his sauces and cooking
tedchniques are classically French. Chez Ardid has a splendid reputation
and is a perennial favorite of Texans everywhere!"